• Fashion & Textile Research Journal
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• v.8 no.2
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• pp.191-195
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• 2006

The purpose of this study was to identify the change of perception and preference of color according to time passage. The subjects were university students and for the survey 257 questionnaires in 1998 and 522 questionnaires in 2005 were effectively used to compare the perception and preference of color between the both period. The statistics was performed with frequency analysis and independent t-test in SPSS 10.0. The results were as follows. 1) Color perception according to time passage showed significant differences in red, yellow, green, and blue color. 2) Color preference according to time passage showed significant differences in red, green, and blue color. 3) Color perception among three regions according to time passage showed significant differences in red color in Seoul, yellow color in Seoul, Mokpo and Jeju, green color in Seoul and Mokpo, blue color in Seoul, Mokpo and Jeju, and purple color in Seoul. 4) Color preference among three regions according to time passage showed significant differences in yellow color in Mokpo, green and blue color in Seoul, Mokpo and Jeju.

• Food Quality and Culture
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• v.2 no.1
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• pp.20-26
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• 2008

Color is one of the most important attributes determining the purchase of food products by consumers. Therefore, the purpose of this study was to identify consumer color preferences for songpyun, a traditional Korean rice cake, by a consumer acceptance test and using coated Pantone color chips. Color evaluation tools for the study were developed accordingly. From the results, the songpyun sample designated as product E was given the highest color acceptability score, and was 'slightly liked' (p<0.05). The color of product E was 'very pale red-purple'. All the evaluated pink-color songpyun products were based on this red-purple hue, however, they had differences in tone. The consumer panel favored a pale tone over a bright tone. The color concept for traditional songpyun within the pink color category was identified as 'very pale red-purple', using coated Pantone color chips. This result for the conceptual color preference was consistent with that of the consumer color acceptance test. Thus, color chips could be an effective tool when applied for color standardization in traditional foods production. From the overall results, it seems consumers are perceiving color trends and are willing to adapt to such changes in food applications.

• Journal of Fashion Business
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• v.12 no.1
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• pp.30-44
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• 2008

The purpose of this study is to investigate the effect of eyeshadow color(brown, purple), lipstick color(red, red purple, and yellow red), and lipstick tone(vivid, light, dull, and dark), clothing tone(vivid, light, dull, and dark) on image formation. Sets of stimulus and response scales(7 point semantic) were used as experimental materials. The stimuli were 64 color pictures manipulated with the combination of eyeshadow color, lipstick color, lipstick tone, and clothing tone using computer simulation. The subjects were 384 female undergraduates living in Gyeongnam-do. Image factor of the stimulus was composed of 4 different components (attractiveness, visibility, gracefulness, and tenderness). In the 4 image components, eyeshadow color and clothing tone showed independent effect. Lipstick tone influenced independently on the visibility and tenderness. In the contrast color coordination of clothing and makeup, visibility image by the coordination of lipstick color with lipstick tone, lipstick color with clothing tone or lipstick tone with clothing tone, gracefulness image by the coordination of eyeshadow color with lipstick color, tenderness image can be produced by the coordination of eyeshadow color with lipstick color, eyeshadow color with lipstick tone or eyeshadow color with clothing tone.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.105-112
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• 1992

The general properties(size, shape, fruit constituents) of ten different varieties of dried red pepper and the proximate chemical composition, carotenoids content and Hunter color values of their powders were examined in order to establish an objective instrumental method to evaluate the consumer acceptability of red pepper powder. The results of instrumentally measured color values were compared with the sensory acceptability data obtained from 100 housewives in Korea. Red carotenoid consisted of 68-85% of total carotenoids, while ${\beta}-carotene$ content showed close relationship with the sensory color preference. The values of Hunter color system, L,a,b and axL, showed significant relationships with the sensory color preference. Especially, axL value had close relationship with both color preference and pungency intensity of red pepper. Therefore, we suggest the consumer acceptability of red pepper powder can be determined instrumentally by axL value of colorimeter. Sensory acceptability=0.02001(axL)-12.5774

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.82-87
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• 1980

The red color bleaching phenomena of red pepper powder by the exposure to sun light were studied on the various factors such as drying methods of pepper and the storage conditions of pepper powder, relative humidities, particle sizes, and the amounts and qualities of light. The surface color of red pepper was rapidly bleached by the successive daily exposures until the color retention value (capsanthin remained/original capsanthin content) reached to 0.5, while that of dark storge showed a negligible change. The color changes were related with the cumulative solar energy at various water activities $(a_w)$. As decreasing $a_w$ below 0.5, the bleaching reaction was highly accelerated, and thereafter was slowly progressed. Sun lights transmitted by red-, yellow- and blue-gelatin filters, respectivly, bleached in different degrees and at the shorter wavelength light, the more color bleaching occurred. From this fact a red colored package film could be effectivly used for the color preservation purpose in the red pepper storage.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.12 no.3
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• pp.1-6
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• 1998

The purpose of this study was to investigate the scope of color perception for Japan standard color. In addition to, we compared the difference in the color perception between the Korean and the Japanese undergraduates. 140 male and 119 female Japanese undergraduates were selected as the random sample. Color perception was made with the naked eyes. Minolta Chroma Metre CR 300 was used for physical measurement of the color. The results were as follows, 1) Japanese students' perceived color perception was classified into four large groups: simple group includes Red, Yellow, Blue, White, Gray and Black, X(-axis)group includes Green, Red Purple, Y(-axis)group includes Green, complex group includes Blue Green, Purple, Purple Blue, Red Purple. 2) There is difference between Korean color perception and Japanese; for Yellow Red, Blue, Blue Green, Red Purple. 3) There is little difference between the values of standard color and mean percept color for Yellow while big difference for Blue. And as for as country was concerned, Korean is more accurate than Japanese in color perception.

• Food Science and Preservation
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• v.20 no.6
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• pp.805-809
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• 2013

This study was carried out to investigate the effects and characteristics of sausages with red yeast rice added, particularly the Monascus purpureus KFRI 1134 strains, and to decide the optimal quantity of red yeast rice used. The additional rate of red yeast rice which has been used as a material for reducing nitrite, a coupler in meat products were 0, 1, 3, and 5% (w/w). In terms of the effects of the red yeast rice on the color, texture properties, and sensory characteristics of the sausages, the optimal temperature at which color stability was shown was below $100^{\circ}C$, and the addition of 1% red yeast rice resulted in a distinctly attractive color and increasingly improved the red color in the UV-visual Spectrophotometer analysis. However, the addition of over 1% (w/w) resulted in an unattractive color. The red colors also had strong heat stability. The texture properties and taste of the sausages were not affected by the red yeast rice.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.2
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• pp.146-152
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• 2018

In the construction sector, new demands for aesthetics are increasing due to structural stability and improvement of living standard and consciousness level. On the other hand, Red Mud sludge is generated from aluminum hydroxide extraction process from Bauxite. Red mud sludge contains about 20% of $Fe_2O_3$ and represents a natural reddish brown. It is highly applicable to the construction industry. In this paper, red mud sludge with a water content of 50%, which is a by - product of the industry, was prepared as a liquid phase. The liquefied red mud was added to cement mortar and the strength and color difference of cement mortar were investigated according to the addition amount of liquefied red mud. As a result, the compressive strength decreased with increasing amount of liquefied red mud. The color of cement mortar containing liquefied red mud was found to be distributed in the range of YR series in all samples. As the amount of liquefied red mud increased, the color became darker.

• The Journal of the Korea institute of electronic communication sciences
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• v.11 no.7
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• pp.723-728
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• 2016

This study is analyzed the optical property of red tide pixel by using Landsat-7 ETM+, Landsat-8 OLI and COMS/GOCI image. In order to sample red tide pixel, Landsat-7, 8 true color image were used and obtained coordinate of red tide pixel in the true color image. Normalized water leaving radiance(nLw) and absorption coefficient were obtained from GOCI image in the same coordinate of the true color image. When red tide was not occurred the main absorption range was 412nm and 660nm but when red tide occurred it was 660nm and absorption coefficient in 412nm are drastically reduced. It made no difference of nLw spectrum between red tide pixel and non red tide pixel in nLw, but the absolute value of nLw was low than non red tide pixel, especially 660nm and 680nm wavelength sharply decrease.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.5
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• pp.3579-3586
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• 2015

In this study, EEG, HRV, and Vibra image were compared and analyzed in the environmental test room due to stimulation of aroma and color temperature. The condition of the environmental test room was in temperature $25[^{\circ}C]$, relative humidity 50[RH%], air current speed 0.02[m/s] and illuminance 1000[lux] with setting up different sensory stimulation condition which are before exposure, single-sensory stimulation of Jasmine scent, single-sensory stimulation of RED color lighting, and multi-sensory stimulation of Jasmine scent and RED color lighting. The result of this study, at multi-sensory stimulation of Jasmine scent and RED color lighting, relative $S{\alpha}$ wave, SEF50, $SMR/{\theta}$ and SDNN were revitalized, and both sides ${\alpha}$ wave asymmetry index, stress index, fatigue degree, and HRT were decreased. Also, Viba image of tension/anxiety and stress were declined. Therefore multi-sensory stimulation of Jasmine scent and RED color lighting effects to increase the Neuro-energy like amenity, productivity of work efficiency, and concentration.